Thick and luscious, lightly sweet with a tart note. Apricots brightened with fresh lemon with an unexpected wisp of vanilla make for a gorgeous jam!
My grandparents grew apricots and the flavor of apricots plucked fresh from the tree is one of life’s great pleasures. And my Mom loved apricots and all things made with apricots.
But finding great, fresh apricots in the markets with that beautiful bite is a challenge. We’ve made jam from dried figs, so could the same be done successfully with dried apricots. The ingredient list is short. Dried apricots, lemons, sugar, a bit of kosher salt and pure vanilla bean paste.
Plump the apricots in water along with the zest and juice from two fresh lemons.
Sweeten with sugar, then purée until slightly smooth before adding that glorious touch of pure vanilla.
Now you can have apricot jam any season of the year!
Apricot Jam
14 ounces dried apricots
Zest from 2 lemons, about 1 to 1-1/2 teaspoons
Juice from 2 lemons, about 6 to 6-1/2 tablespoons
2 cups water
2 cups sugar
1 teaspoon pure vanilla paste or extract
Toss the dried apricots in a medium saucepan with the lemon zest, lemon juice, and water.
Bring to a low boil over medium heat for about 10 to 15 minutes until the apricots are beginning to soften and plump up.
Reduce the heat to medium-low. Add the sugar and continue cooking until the sugar has completely dissolved, stirring occasionally, about 5 to 10 minutes.
Raise the heat back to medium and cook until the liquid has reduced by about half and the color has deepened, about 10 to 15 minutes.
Let the apricots cool for about 10 minutes then using an immersion blender, purée the apricots until somewhat smooth in texture.
Stir in the vanilla bean paste.
Spoon into jars and keep refrigerated or process the jam in a water bath.
Makes about 3 cups of jam.
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Apricot Jam
Equipment
- medium saucepan
- Immersion blender
Ingredients
- 14 ounces dried apricots
- Zest from 2 lemons, about 1 to 1-½ teaspoons
- Juice from 2 lemons, about 6 to 6-½ tablespoons
- 2 cups water
- 2 cups sugar
- 1 teaspoon pure vanilla paste or extract
Instructions
- Toss the dried apricots in a medium saucepan with the lemon zest, lemon juice, and water. Bring to a low boil over medium heat for about 10 to 15 minutes until the apricots are beginning to soften and plump up.
- Reduce the heat to medium-low. Add the sugar and continue cooking until the sugar has completely dissolved, stirring occasionally, about 5 to 10 minutes.
- Raise the heat back to medium and cook until the liquid has reduced by about half, and the color has deepened, about 10 to 15 minutes.
- Let the apricots cool for about 10 minutes then using an immersion blender, purée the apricots until somewhat smooth in texture.
- Stir in the vanilla bean paste.
- Spoon into jars and keep refrigerated or process the jam in a water bath. Makes about 3 cups of jam.
